CHAI-CHOCOLATE CHIP BISCOTTI
This crunchy cookie was made to be dunked! Enjoy one or two with a hot cup of coffee or a cold glass of milk. -Pat Runtz, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 8t ingredients. In a small bowl, whisk the tea, egg, egg white, milk and vanilla. Stir into dry ingredients just until combined. Stir in walnuts and chocolate chips., Divide dough in half. Cover or wrap each portion and refrigerate for 1 hour., On a baking sheet coated with cooking spray, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on baking sheets coated with cooking spray., Bake for 6-9 minutes on each side or until firm. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHOCOLATE CHIP BISCOTTI
With a hint of apricots, these chocolate chip biscotti taste great alongside a cup of coffee or tea.Friends and family are always happy to receive a batch for Christmas.-Theresa Smith, Lee, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP BISCOTTI
They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 22
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
- Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
- In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Biscotti, Sodium 90 mg, Sugar 20 g, TransFat 1 g
CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chip Biscotti recipe from Food.com.
Provided by Cheffet22
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
- Add butter and vanilla, process until mixture resembles coarse cornmeal.
- Add chocolate chips and eggs and pulse until dough is evenly moistened.
- Divide dough into 4 equal pieces, press onto pans as logs.
- Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
- Turn slices on sides and return to oven for 5-10 minutes.
- Let cool.
Nutrition Facts : Calories 81.7, Fat 3, SaturatedFat 1.7, Cholesterol 13.7, Sodium 37.1, Carbohydrate 13.2, Fiber 0.4, Sugar 8.1, Protein 1.2
CHAI CHOCOLATE CHIP BISCOTTI
Found in Healthy Cooking magazine. I have not tried this particular recipe but it sounds so good that I have to save it here to try later. The recipe calls for walnuts but I'll probably sub out for almonds...feel free to use the nut you like best. Definitely a biscotti that sounds great to dip into my coffee or tea! Prep. time includes time to refrigerate dough so don't let that frighten you.
Provided by HokiesMom
Categories Breakfast
Time 2h
Yield 30 biscotti slices, 30 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, all the spices, baking powder, baking soda and salt.
- In a small bowl, whisk the tea, egg, egg white, milk and vanilla.
- Stir the wet ingredients into the dry ingredients just until combined.
- Stir in the nuts and chocolate chips.
- Divide dough in half and wrap each portion in plastic wrap and refrigerate one hour.
- On a baking sheet coated with cook spray shape each half into a 10x2-inch rectangle.
- Bake at 350F for 20-25 minutes or until golden brown. Place pans on wire racks.
- When baked dough is cool enough to handle transfer to a cutting board and using a serrated knife cut diagonally into 3/4-inch slices.
- Place cut side down on the baking sheets (lightly coated again with spray).
- Bake an additional 6-9 minutes on EACH SIDE until firm. Remove to wire racks to cool. Store in an airtight container.
CHOCOLATE CHOCOLATE CHIP BISCOTTI
Make and share this Chocolate Chocolate Chip Biscotti recipe from Food.com.
Provided by Ethans Mom
Categories Dessert
Time 50m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
- Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
- Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
- Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!
Nutrition Facts : Calories 155.4, Fat 5.5, SaturatedFat 3.2, Cholesterol 27.2, Sodium 50.6, Carbohydrate 25.3, Fiber 1, Sugar 14.7, Protein 2.4
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- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the tea, egg, egg white, milk and vanilla. Stir into dry ingredients just until combined. Stir in walnuts and chocolate chips.
- Bake at 350° for 20-25 minutes or until golden brown. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on baking sheets coated with cooking spray.
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